Cumin Garlic Pinto Beans

An essential 10 minute method to upgrade canned beans.

4 servings

Time: 10 mins

By Ethan Chlebowski

I pretty much make these beans once a week. When pinto beans are salted well, paired with toasted garlic and cumin seeds, they are truly addictive. Eat them as a side or use them as a spread for sandwiches, tacos, or burritos.

Ethan Chlebowski

Ethan Chlebowski



  • The aromatics

    • cooking oil
      15 ga spoonful
    • garlic
      , smashed
      2 cloves
    • cumin seeds
      3 ga sprinkle
  • The beans

    • pinto beans
      800 g1 28 oz can
  • Flavor adjusters

    • salt
      to taste
    • lime juice
      to taste
    • lime zest
      a sprinkle


Step 1: Bloom the aromatics

Set a pan over medium heat and add the oil. Once hot, add the cumin seeds and garlic cloves. until fragrant but not burning, about 30 seconds.

Step 2: Simmer & smash the beans

Add the pinto beans and their liquid to the pan with a large salt pinch. Stir and bring to a . Using a fork or potato masher, partially mash the beans to your desired consistency.

Step 3: Adjust & finish

Once the beans have to your desired consistency, turn off the heat. Taste them! Add salt as needed.

Then, add a splash of lime juice for acidity and grate some zest from the same lime. Taste and add more if desired.

Serve as a side or use as a spread. These keep well in the fridge.



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